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My sister recently reminded me of cookies that I made a couple of years ago. As soon as she mentioned those oatmeal cookies with flax, nuts, and dried fruit, I had visions of crispy, chewy, yet healthy bytes dancing in my head.Being a complete sucker for requests, especially from dear family members, I set out to find that recipe and make them again.Alas, the cookies were a result of a modification and I could not even find the original.Many pages of Google searches and multiple Epicurious.com recipes later still did not recover the original, but definitely gave us a new favorite.Replacing the all purpose flour with whole wheat gave the cookies more toothsome texture while keeping the butter and the sugar ensured they stayed a treat.The rest was easy with roasted pecans, currants, dried cranberries, and apricots going into the mix.Add to that some chocolate chips, and my friends, what’s not to love.Feel free to mix in your favorite dried fruits, or nuts, or chocolate. The resulting product is essentially trail mix, barely held together by bits of batter, which makes a perfect snack or even breakfast with a coffee and a yogurt.

In a large bowl cream the butter with the brown sugar and beat in the egg, the baking soda mixture, the flour, the salt, and the vanilla. Stir in the oats, the apricots, the currants, the cranberries, the pecans, the chocolate chips and combine the dough well. Drop rounded tablespoons of the dough about 2 inches apart onto greased baking sheets.Bake the cookies in batches in the middle of a preheated 375°F. oven 8 to 10 minutes, or until they are golden, transfer them with a spatula to racks, and let them cool.